蘑菇
保健品
食品科学
平菇
牡蛎
灰树花
健康福利
风味
平菇
化学
功能性食品
葡萄聚糖
琼脂
生物
生物技术
传统医学
植物
生物化学
葡聚糖
医学
分类学(生物学)
渔业
作者
Phuritshabam Vivekanandini Devi,Jessica Y. Islam,Pameena Narzary,Daisy Sharma,Sultana F
标识
DOI:10.1016/j.jfutfo.2023.11.005
摘要
Oyster mushroom (Pleurotus ostreatus) is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor, aroma and taste. They exhibit excellent sources of biological proteins, fiber, vitamins, and minerals. Moreover, their demands are increasing due to the presence of bioactive components such as phenol, flavonoid, terpenes, polysaccharides and reported to possess anti-microbial, anti-cancer, anti-hyperlipidemia, anti-diabetic, anti-inflammatory and immunostimulant activity. Owing to their beneficial health effects, they act as a potential source for formulation of functional or value-added food products. The objective of the review is to emphasize the remarkable nutritional properties and their significant relationship concerning health-promoting properties which view oyster mushrooms as a superfood and plant-based- nutraceuticals food.
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